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Schiacciata Bread

This bread is perfect for sandwiches. I used Genoa salami, prosciutto and fontina on this one with a little arugula. It was to dye for. This bread is amazing for grilled cheeses or panini as well.
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Ingredients Method

Ingredients
  

  • Ingredients
  • 1 cup lukewarm water
  • 1 package instant dry yeast
  • 2 cups all purpose or bread flour
  • 1/2 tsp kosher salt
  • 1/4 cup olive oil
  • 2 tsp sea salt
  • toppings-optional- fresh herbs tomatoes, caramelized onions, olives

Method
 

  1. Preheat the oven to 400 degrees.
  2. Measure the water into a measuring cup and stir in the yeast and if using active dry, let it sit for 5-10 minutes. If using instant, you can skip that step.
  3. Meanwhile, mix the flour with the salt. You can use a stand mixer for this. Use the hook attachment and turn it on low. With the mixer running, add the water and yeast mixture in a slow and steady stream. Turn the mixer up to medium speed and mix until the dough comes together. Pull the dough out of the bowl and knead for 8-10 minutes until smooth. Flour your hands if needed, this should be a slightly sticky dough.
  4. Grease a large bowl with olive oil and place the dough inside to rise. Cover with a clean kitchen towel and allow it to rise in a warm, dark spot for about an hour or until it is doubled in size.
  5. Spread a half sheet pan with some olive oil, about 2 tbsp. Lay the dough on top of the olive oil and stretch it with your finger tips into the size of the pan. Make small dimples in the dough with the tips of your fingers as well. This will give you the signature look. Sprinkle with sea salt and any toppings you want to add. Let it rise about 20 minutes more.
  6. Bake in the middle of the rack for about 20-25 minutes or until golden brown. Slice into wedges or squares and enjoy on it's own or in a sandwich. ENJOY!